Raw Cacao Bliss Balls
Ingredients
2 cups almond meal
2-3 large tbsp raw cacao
1 ½ cups pitted dates
1 ½ cups desiccated coconut
2 teaspoons vanilla extract
3 tbsp Coconut Magic coconut oil (slightly melted if it is hard)
2 tbsp Maca powder (optional)
Directions
Put all in a food processor or use a high speed blender (except half the desiccated coconut and coconut oil). Blend to a sticky mixture and transfer to a large bowl. Add the coconut oil and mix in well.
Put the left over desiccated coconut on a plate. Roll the mixture into small to medium sized balls and cover in coconut.
Put in the fridge or freezer depending how you like them.
*from Coconutmagic.com
November 25, 2013
In
Main Dish
Linda’s Garlic Kale Salad (AKA Cheesy Goldfish)
This recipe was originally inspired by the garlic kale salad at Whole Foods. I have tweaked it slightly many times and love this version. It makes a lot of dressing because it goes quickly in my house.
Ingredients:
1-2 bunches organic curly kale, stem removed and leaves rinsed and chopped
Optional additions: cut up apple, sliced onions, siced avocado, dried fruit and toasted seeds
Dressing:
1/2 cup raw apple cider vinegar
1/2 cup Tamari
sauce (like soy sauce)
Juice of 1/2 lemon
2 cloves garlic
1 cup Nutritional Yeast
1 cup organic extra virgin olive oil
Directions:
1. Place all ingredients for the salad dressing except olive oil in a blender and then gradually pour the olive oil in while blending. 2. Pour a desired amount over the rinsed and dried kale. With your clean hands or salad utensils, rub and mix the dressing into the kale. The lemon juice and salt from the Tamari will begin to break down the cellular wall of the kale which provides greater nutrient absorbtion.
3. The dressing keeps in fridge for 3-5 days. Be sure to take it out of the fridge a few minutes before using it as the oil gets coagulated. Enjoy!